Market is Denver's premier meat market and gourmet grocer, offering the finest fresh meats, imported foods, local produce and food education.
Parmesan Pine Nut Breaded Fillets Print Email


Breaded fish fillets baked over veggies - a quick and tasty dish for cooking almost any boneless fillets of fresh fish. I suggest Hybrid Striped Bass, Walleye, Trout, Steelhead, Perch and Char.

4-6 green onions, sliced on a bias
8 oz sliced fresh mushrooms
1/4-1/2 bell pepper, sliced 1/4 x 1/2 inch
1 TBS minced fresh oregano, or herbs of your choice
2 TBS white wine or stock
1 tsp Tony's Tuscan Grill Seasoning, separated, to taste
(or sea salt, pepper and a medley of Italian herbs)
2 TBS olive oil and/or melted butter

2-3 serving sized pieces of boneless fish fillets

2 TBS Parmigiano Reggiano
1/3 cup Tony's Tuscan or other Italian breadcrumbs
2 TBS pine nuts
2 TBS olive oil and/or melted butter
Fresh lemon wedges and 1 TBS minced parsley.

Preheat oven to 400-425° F. Position rack in top half of oven.

Combine sliced onions, mushrooms, peppers, herbs, wine and 1/2 tsp seasoning (or more to taste) with olive oil and/or melted butter and toss to coat evenly. Spread evenly on a flat roasting pan to create a bed for the fish fillets (lining pan with parchment will ease cleaning). Place fish fillets on top of the veggies, skin side down.

Combine the remaining 1/2 tsp Tony's Tuscan seasoning with the parmesan cheese, breadcrumbs and pine nuts and then toss with 2 TBS olive oil and/or melted butter to moisten evenly. Spread crumb mixture over the fillets and place in the top half of preheated oven.

Roast until the fish is flaky and veggies are done - 7-10 minutes - check and rotate pan several times - if browning too quickly, tent with foil for the last few minutes. Using the convection fan will increase browning.

Serve fish on top of the veggies with fresh lemon wedges and a sprinkle of fresh minced parsley. Perfectly paired with brown rice or pasta and a second veggie. (May I suggest serving this over pasta tossed in our Tony's Vodka Sauce and our Italian Roasted Vegetables on the side.) Serves 2-3 - Chef Mick, www.TonysMarket.com -- www.TonyRosacciCatering.com

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